Beet, Turnip and Potato Mash

Recipe

Side Dish
Beet, Turnip and Potato Mash

Primary Media

Wooden bowl of beet, turnip and potato mash, garnished with parsley leaf

User Rating

3.33 out of 5 stars
Rate it:
24 ratings

Recipe Data

8
Servings
15min
Prep
15min
Total

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Description

Dietitian Tip: For a milder taste, substitute rutabaga or parsnips for the turnips.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
3medium beets, stems and roots removed (about 1 pound)
1medium russet potato (about 8 ounces)
2medium turnips (about 1-1/4 pounds)
2 tbsp.Hy-Vee butter
1 tsp.Hy-Vee salt
¼ c.Hy-Vee crispy onions
2 tbsp.chopped fresh parsley

Directions

  1. Preheat oven to 400 degrees. Wrap beets and potato in foil; place on a baking sheet. Bake for 50 to 60 minutes or until tender. Meanwhile, in a 3-quart saucepan, bring 1-1/2 quarts water to a boil. Peel and cut turnips into 1/2-inch cubes. Simmer turnips for 15 to 20 minutes or until tender. Drain.
  2. Peel and quarter beets and potato; place in food processor. Add turnips, butter and salt. Cover; process until smooth. Transfer to a serving bowl; garnish with crispy onions and parsley.

Nutrition facts

Servings

80 Calories per serving

Amounts Per Serving

  • Total Fat: 4g
  • Cholesterol: 10mg
  • Sodium: 350mg
  • Total Carbohydrates: 11g
  • Protein: 1g

Daily Values

0%
Vitamin A 4%
0%
Vitamin C 20%
0%
Iron 4%
0%
Calcium 2%

Recipe Source:

Hy-Vee Seasons Back to School 2013.